16 oz. semi-sweet chocolate
1/2 c. butter
1 1/2 tsp. flour
1 1/2 tsp. sugar
1 tsp. hot water
4 eggs, separated
1 c. whipping cream

Preheat oven to 425 degrees. Grease 8" springform pan. Melt chocolate and butter in double boiler. Add flour, sugar and water; blend well. Add egg yolks, 1 at a time, beating well after each addition. Beat egg whites until stiff. Fold into chocolate mixture. Turn into pan and bake 15 minutes only; cake will look uncooked in center. Let cool completely; cake will sink in center; then chill or freeze (or will keep in refrigerator up to 2 weeks).

To Serve: Whip cream. Spread thick layer over top of cake. Cut cake while cold.